painting depicts Canary melon, limes, chile paste, peanuts and fish sauce

Canary Melon Salad 8″ x 8″ gouache and watercolor pencil, Sharyn Dimmick

Those of you who know me well know I am iffy about melons: I like watermelon and ripe honeydew, but I O.D’d on orange melons sometime after childhood. When I get a new melon, it is not necessarily a day of rejoicing. Wednesday’s CSA brought a rather large and spectacularly yellow Canary melon. I had never tasted one before. To make matters worse, my mother does not eat melons of any description, except for a token piece of watermelon on the hottest of days.

I got a sneak peek at the melon on Saturday morning at the Farmers’ Market because they were giving pieces away at the Riverdog Farm stand. It was very sweet, floral or perfumy, complex and not orange: it was a melon I could eat.

In the schizophrenic weather of Northern California October I am cooking posole in the morning for a hot lunch and wishing I had gone swimming by mid-afternoon. After thinking about it for six days I knew what I was going to do with the ripe melon: I would fix it Thai-style with chile paste and fresh lime juice and some fish sauce and eat it on a bed of arugula, also featured  in the farm box.

As I sliced and seeded the melon, I tasted it again. It was really sweet. After I cubed each slice into a bowl, trying for bite-sized pieces, there was a lot of juice in the bottom.

I took another bowl, added a dollop of chile paste from my trusty jar, squeezed a lime into that and  added a touch of fish sauce. I tasted the dressing. Pretty good. I combined the dressing with the melon and tasted it again. Hmm. Could it use more lime? Try again to be sure. At this point I was standing at the cutting board tasting rapidly. Yes, It could use more lime. I cut another and squeezed in half of it. “More,” the melon said, “More.”

I ended up using two limes’ worth of juice in the salad. And I tossed in two packets of honey-roasted peanuts leftover from my last Southwest Airlines flight. I ate every bit of this in my large salad bowl and drank all of the juice from the bowl and am happy to say that I have enough melon and arugula left to make another batch for lunch tomorrow (or the next time it turns hot).

Canary Melon Salad with Arugula, Lime and Chile Paste

Slice and seed 1 Canary melon. Cut it into bite-sized chunks.

Wash and dry enough arugula to give each eater a portion of salad.

Make a dressing of a dollop of chile paste (up to 1 Tbsp if you like heat. 1/4 tsp if you are wary of chilies), plus the juice of 2 limes and a splash of fish sauce. (It helps if you taste the dressing with a piece of melon and a leaf of arugula to know what you are getting).

Toss arugula with dressing and remove arugula to individual salad plates or bowls or a family-style platter. Pour remaining dressing over melon and toss. Pile melon on top of arugula. Garnish with whole or chopped peanuts to taste.

Food notes: I meant to garnish this with Thai basil and/or mint as well, but I never made it out to the yard to pick any. But if you have more discipline than I do by all means add either herb. I might like this with cooked shrimp or prawns, too, or even grilled beef, or coins of sausage.

Painting Note: I was uploading the painting and realized I forgot to paint the arugula. Oh well. Artistic license.

Next Week’s Treat: Next week “The Kale Chronicles” will feature a guest post by painter Suzanne Edminster who will share with you her recipe for poached pears with goat cheese.